Lundberg Family Farms, a producer of organic rice and rice products, has debuted a new line of Multigrain Rice Chips. The four flavor combinations are Mendocino Tomato & Herb, Mojave Jalapeno, Redwood Smoky BBQ and Shasta Chipotle Lime.

The chips, made with organic brown rice, contain such other ingredients as red and white quinoa, amaranth, corn, millet, garbanzo beans, chia and flax seeds. All the chips are gluten-free, kosher, vegan and non-GMO. The chips are available nationally at a suggested retail price of $3.48 for a 6-ounce bag.

Lundberg Family Farms is located in the Sacramento Valley in California, and the new chips are meant to capture the flavors of the state’s produce and cultures, according to a press release.

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COMFORT COOKING

The National Pork Board has released its “Cooking For Comfort” e-cookbook, which features old favorite and updated classic recipes from James Beard Award-winning chef Michelle Bernstein, BBQ expert and author Ray Lampe and 10 leading food bloggers.

The free cookbook includes anecdotes, photos and videos, and the first 10,000 people to download it during December will receive a coupon for $1 off fresh pork. Go to porkbeinspired.com to download the e-cookbook and for lots of useful information about cooking pork, such as:

It’s safe to cook frozen or partially frozen pork in the oven, on the stove or grill without defrosting it first; the cooking time may be about 50 percent longer. Use a meat thermometer to check for doneness. It is best if frozen pork roasts are cooked at an oven temperature of 325 degrees F. Do not cook frozen pork in a slow cooker.

Using a sharp knife, poke a few holes into the pork and stuff holes with half of the crushed garlic. In a large skillet over medium-high heat, warm the oil. Add the pork and brown on all sides, 6 to 8 minutes. Transfer the meat to a slow cooker.

Combine the remaining ingredients in a blender and blend for a few seconds until evenly combined. Place the pork in the slow cooker. Pour the liquid mixture over the pork, and let the pork marinate in the mixture for about 10 minutes on each side.

Turn the slow cooker on low, and set the timer for 8 hours.

After 8 hours, remove pork and shred using two forks on a large cutting board. Remove all the liquid from the slow cooker except for 1 cup of the cooking liquid and add pork back to pot. Let it cook another 15-30 minutes.

Serve the shredded pork over lettuce wraps or in corn tortillas, and top with pico de gallo, chopped cilantro and/or avocado.